Bringing a Recipe Home
Marie Antoinette:
The French queen Marie Antoinette, who married in 1770 the French Louis-Auguste, the future King Louis XVI – is said that when told that the poor could not afford even more bread, – she replied: “Then they should just eat cake”
An example of the arrogance of the nobility before the French Revolution – or a legend? When Rousseau wrote these indignant lines around the year 1766. Marie-Antoinette at the time was a ten year-old princess and lived as a daughter of Emperor Franz I and Maria Theresa at the court in Vienna. So it is said that it is quite unlikely that she was the one mentioning this quote.
Anway – here are some famouse Recipe of Austrian Cake to bring home.
Poppy seed cake
Ingredients for 1 cake with 12 pieces:
6 eggs
150 g butter at room temperature
100g caster sugar
1 teaspoon vanilla extract
1 MS cinnamon (ground)
2 tablespoons rum
50 g granulated sugar
salt
150 g poppy seeds, ground *
ev. Butter and flour for the mold
Granulated sugar for sprinkling
100g redcurrant jam
Glaze:
150 g Fondant (in confectioner need to buy)
Pistachios, chopped, for sprinkling
Preparation:
Separate the eggs. Butter with dust and vanilla sugar, cinnamon and rum until fluffy. Yolk gradually stir. Beat the egg whites with granulated sugar and pinch of salt until stiff; 1/3 mix well on snow with the yolk, stir in remaining snow with poppies. A pie tires with paper or aluminum foil screw or a springform pan (24 cm diameter with butter and flour the greased).
Mass fill, stroke up to the rim and bake in a preheated oven at 180 ° C for about 40 minutes. Cake with granulated sugar, sprinkle, rush and leave to cool. Then loosen the cake with a knife from the mold and make the beautiful side up, on a cake plate.
Redcurrant jam boil. Mix fondant with some water and steam heat (32-34 ° C). Cake first, then spread with jam with fondant. Sprinkle with chopped pistachios.
The poppy should be freshly ground because ground poppy seeds will quickly become rancid. Ground poppy seeds freeze most tightly closed. Tip: You can reap the cake with water icing: icing sugar with water and a little rum (or lemon juice with powdered sugar) Stir thick, warm and glaze the cake with it.
Punschtorte
Ingredients for 1 cake with 12 pieces:
Floors
6 eggs (Gew.-Kl. 2)
40g icing sugar
salt
1 Pk. vanilla
1 tsp untreated lemon (zest)
50 g butter
20 g cocoa powder
(Butter for the mold; Flour for the mold)
80 g sugar
150 g flour
Filling
300 g apricot jam
50 g candied orange peel
70 g rum raisins
1 lemon (untreated)
75 g semisweet couverture
100g sugar
Preparation:
Yolks mixture until creamy. Egg whites stiff with the sugar. Raise egg whites into the egg yolk mass, about seven flour. Mix all ingredients (except the cocoa powder) in the snow boiler, while the melted butter add slowly. Remove 1/3 of the mass and mix with the cocoa powder. Fill the bright cake batter into the springform pan. The dark cake batter thick underline in the marked outline. The floors on the second level from the bottom in a preheated oven at 200 degrees (gas 3; convection 170 degrees) baked. fter 20 minutes drag chocolate bottom with baking paper from the tray and allow to cool on wire rack. Remove the bright soil after 20-25 minutes and leave to cool in the mold.
For the filling, the apricot jam puree. Orange peel and rum raisins finely chop. Rub lemon peel thin, squeeze juice. Couverture chop. 30 g set aside. Boil miscellaneous couverture with 1/8 liter of water and the sugar and leave to cool.
Cut the bright biscuit base 2 times transversely, so 3 floors arise. The middle floor and chocolate bottom roll and knead with the orange peel, rum raisins, pistachios, orange peel, lemon juice and shawls, Kuvertürenmischung and rum.
Flan with 2 El apricot jam, sprinkle a place in the springform pan. Press the biscuit Rum mass on the ground in the form. 2. Place the bottom with the swept side to the filling, cover with plastic wrap, place a round wooden board on it and complain. Leave complains least 4-5 hours cake.
Cook 1-2 minutes for coating the remaining apricot jam with 2 tablespoons water. Raspberry puree and strain through a sieve. Loosen cake from the mold, put it on a wire rack and coat with the hot apricot jam. Protein, powdered sugar and raspberry puree until smooth with a whisk and heat in the water easily.
APFELSTRUDEL
Ingredients for 1 cake with 12 pieces:
300 g flour
salt
5 tablespoons oil
50 g butter
50g sultanas
4 El brown rum
50 g chopped almonds
100g butter
50 g breadcrumbs
110 g sugar
1 organic lemon
1 kg of apples,
(As russet or Elstar)
0.5 Tl cinnamon
salt
Flour for editing
also kitchen towel
Preparation:
- Sift the flour, 1 pinch of salt, 4 tablespoons oil and 150 ml of lukewarm water in a bowl and mix. The dough on a work surface with hands knead until it is smooth and supple. Maximum 8 minutes knead – otherwise the dough firmly and tears. To Form a ball, rub with the remaining oil and place on a plate. let stand under a hot pot the dough. These boil some water in a pot, pour and putting the pot over the dough. let rest at least 30 minutes.
- Mix raisins with rum and let them go. roast almonds in a dry frying pan until golden brown and set aside. 50 g butter in the frying pan and fry breadcrumbs briefly therein. Add 50 g of sugar and let cool
- 1 teaspoon lemon zest finely rub and squeeze 4 El juice. Peel the apples, quarter, core and cut into 5 mm thick slices and shawls, mix apple slices in a bowl with lemon juice sultanas, rum, almonds, the remaining sugar, cinnamon and 1 pinch of salt.
- Melt butter and set aside. Press the pastry on a lightly floured kitchen towel flat, then roll out with a rolling pin. Dough lift with both hands and gossamer off 60 cm with the back of your hand to about 60 x. The dough with half the butter Brush thin. Spread bread crumbs on the bottom each case can be a 3 cm wide margin. The filling (see recipes:) spread over the crumbs. The outer sides over the filling work. The strudel using a kitchen towel roll and place with the seam down on a lined with baking paper baking sheet. Remove excess flour with a brush. Strudel with the remaining melted butter baste. Bake in preheated oven on the 2nd shelf from the bottom at 200 degrees (gas 3, fan oven 180 degrees) bake 30-35 minutes. The strudel with icing sugar. Serve with custard.
- Tip: Boil spend a whole liter of custard for strudel: The always goes away!
Sachertorte
Ingredients for 1 cake with 12 pieces:
6 eggs
130 g butter
110g icing sugar
130 g dark chocolate
1 tsp vanilla
110 g granulated sugar
130 g flour
Butter (for the form)
Flour (for mold)
8 tablespoonsapricot jam
2 cups chocolate icing
Preparation:
Separate the eggs for the Sachertorte, bring butter to room temperature.
In a dish of butter with icing sugar until fluffy and yolk and stir in vanilla.
Melt chocolate in a water bath, but in no way can be too hot and also Mix in the output.
Beat the egg whites, stiffly hit with granulated sugar and carefully fold into the remaining mass. Last stir in the flour gently.
Grease a pie springform pan well with butter and sprinkle with flour, pour pie dough and bake in a preheated to 180 ° C oven for about 1 hour.
Let cool cake, then cut. Brush the two flan with passierter, slightly warmed jam thinly and put it together again.
Then the outside of Sachertorte with jam, sprinkle before covering it with chocolate icing.
Gugelhupf
Ingredients for 1 cake with 12 pieces:
500 g Flour
1 packet baking powder
250 ml milk
200 g butter
200 g sugar
4 eggs
1 packet vanilla sugar
some lemon zest
Preparation:
1. Separate the eggs
2. Beat butter until fluffy, sugar, vanilla sugar, lemon zest and the 4 yolks mix well together. The longer the mixture is stirred more relaxed is the cake. The baking soda under the sifted flour mix and stir alternately with the milk into the egg-sugar mass.
3. Beat the egg whites until stiff and give the very end into the batter.
4. ausfetten the Gugelhupf model well and spread the dough in it
5. At 180 ° about 60 minutes to bake.
6. still leave to cool for a short time in the form after baking the cake. Gently plunge on a cooling rack.
7. TIP: Do not open the oven during the first half an hour, because the cake else collapses and “greasy” is.
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